📝 About This Recipe
Transport your senses to the white sands of Samaná with this iconic Dominican coastal treasure. This dish features succulent white fish simmered in a velvety, spice-infused coconut milk sauce enriched with fresh cilantro, peppers, and a hint of lime. It is a perfect harmony of tropical creaminess and savory Caribbean aromatics that represents the soul of Dominican seaside cooking.
🥗 Ingredients
The Fish and Marinade
- 2 pounds Red Snapper or Grouper fillets (cut into large chunks or kept as whole fillets)
- 2 tablespoons Lime juice (freshly squeezed)
- 4 cloves Garlic (mashed into a paste with a pinch of salt)
- 1 teaspoon Dried Oregano (preferably Dominican oregano)
- 1 teaspoon Salt and Black Pepper (or to taste)
The Coconut Sauce
- 14 ounces Coconut Milk (one full-fat can or fresh if available)
- 2 tablespoons Coconut Oil (for authentic flavor)
- 1/2 cup Red Bell Pepper (thinly sliced)
- 1/2 medium Red Onion (finely diced)
- 1 tablespoon Tomato Paste (for color and depth)
- 1 piece Cubanelle Pepper (seeded and chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 1/2 teaspoon Achiote (Annatto) Powder (optional, for a vibrant golden color)
👨🍳 Instructions
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1
Rinse the fish fillets with cold water and pat them thoroughly dry with paper towels to ensure the marinade sticks.
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2
In a small bowl, combine the mashed garlic, lime juice, dried oregano, salt, and pepper to create a wet rub.
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3
Rub the marinade evenly over the fish fillets. Cover and let them sit in the refrigerator for at least 15-20 minutes to absorb the flavors.
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4
Heat the coconut oil in a large, deep skillet or 'caldero' over medium-high heat.
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5
Lightly sear the fish fillets for about 2 minutes per side. They shouldn't be fully cooked; you just want to develop a bit of color and lock in the juices. Remove the fish and set aside.
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6
In the same skillet, add the onion, red bell pepper, and cubanelle pepper. Sauté for 3-4 minutes until the onions become translucent.
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7
Stir in the tomato paste and achiote powder, cooking for 1 minute to 'toast' the paste and remove the raw metallic taste.
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8
Pour in the coconut milk slowly, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
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9
Bring the sauce to a gentle simmer over medium heat. Let it reduce for about 5-7 minutes until it starts to thicken slightly.
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10
Taste the sauce and adjust salt or pepper if necessary. Carefully slide the seared fish fillets back into the simmering sauce.
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11
Lower the heat to medium-low, cover the skillet, and let the fish poach in the coconut milk for 5-8 minutes, depending on the thickness of the fillets.
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12
Once the fish flakes easily with a fork, stir in the fresh cilantro and remove from heat immediately to keep the herbs vibrant.
💡 Chef's Tips
Always use full-fat coconut milk; light versions will result in a thin, watery sauce that lacks the signature richness. If you prefer a spicy kick, add a whole Scotch Bonnet pepper to the sauce while simmering, but don't break it open unless you want extreme heat. Don't overcook the fish during the initial searing phase, as it will finish cooking perfectly in the sauce. For a more authentic texture, you can use bone-in fish steaks which provide more flavor to the gravy. Fresh Dominican oregano is more savory and citrusy than Mediterranean varieties; look for it in Hispanic markets for the most authentic taste.
🍽️ Serving Suggestions
Serve over 'Moro de Guandules' (Rice with Pigeon Peas) to soak up every drop of the coconut sauce. Pair with 'Tostones' (twice-fried green plantains) for a crunchy texture contrast. A simple side of sliced avocado with a pinch of sea salt balances the richness of the coconut. Enjoy with a cold glass of 'Morir Soñando' or a crisp Caribbean lager. Finish the meal with a slice of fresh papaya or mango for a light, tropical dessert.